Throughout the Caribbean, citrus juice is commonly used as an acidic base for marinades. Depending on the region, Caribbean cooks prepare and use marinades that begin with limes, lemons and even sour oranges. This recipe, which comes from the Dominican Republic, is based on lime juice. The marinade, which is a combination of lime juice, dark rum, jalapenos and soy sauce imparts a deep and spicy flavor to these wings.

This recipe requires a long marinade, so plan to begin the day before you wish to serve the wings. When you are ready to cook them, you may do so over a hot grill or, if you prefer, they can be lightly breaded and deep fried.

This recipe makes enough wings to serve ten people. If you are cooking for a smaller or larger crowd, feel free to halve or double the ingredients accordingly.

Note: chicken wings may be purchased intact or already separated. You can often find the separated variety in the frozen foods section of your supermarket. If you buy them fresh, they're likely to require trimming. If you have purchased intact wings, the wing tips should be removed and thrown away. Then separate each wing at the joint to make two pieces.